Spinach Stuffed Chicken Breasts

Stuffed Chicken Breasts
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  • Servings : 4 to 6
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Potassium

  • Total Carbohydrates

  • Dietary Fiber

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


Stuffed chicken breasts are such an easy and versatile dinner recipe.

They look elegant so they are great to serve when you are entertaining, but so easy to make they make a fantastic any day easy dinner recipe.

This recipe stuffs the chicken breasts simply, with spinach and a touch of coriander for added taste. I am not a huge fan of coriander in large amounts, but I have learned over the years that just a bit adds wonderful flavor. And so it is in this recipe. Simple and delicious.

Stuffed Chicken Breasts with Spinach and Coriander

diabetic recipegluten free labellow carb label


  • 1/2 cup (125 ml) spinach leaves, finely chopped
  • 1 egg, beaten
  • 2 tablespoons (30 ml) fresh coriander, chopped
  • salt and pepper to taste
  • 4 large chicken breasts
  • 4 tablespoons (50 ml) butter
  • 2 cups (500 ml) ripe tomatoes, chopped
  • 1 garlic clove, crushed
  • 2/3 cup (150 ml) hot chicken stock
  • salt & pepper to taste


Step 1

Preheat the oven to 350ºF.

Step 2

In a large bowl, mix together the spinach, egg and coriander. Season with salt and pepper to taste.

Step 3

Cut almost all the way through the chicken breast one way, then turn the piece of chicken and slice back to the point you began. You now have one long, thin piece of chicken. Season it on both sides. Repeat with the other chicken pieces.

Step 4

Spoon the filling onto the breast and spread it out over the chicken piece, coming close to but not reaching the edges. Carefully roll up the chicken breast from one end. Secure the end with toothpicks or thin skewers to keep the filling in and place the breast in a roasting dish. Repeat with the other chicken breasts.

Step 5

Dot with chicken rolls with butter and cover them with foil. Bake in preheated 350ºF (180ºC) oven for 25 minutes. Remove the foil and cook for an additional 10 minutes until the top of the stuffed chicken is golden.

Step 6

Meanwhile, heat the tomatoes, garlic and stock in a saucepan. Boil the mixture rapidly for 10 minutes. Season to taste with salt and pepper. Remove the chicken from the oven and serve it with the tomato garlic sauce or a sauce of your choice.

Serves 4 to 6.

You can serve this stuffed chicken with so many things to make a wonderful, easy meal. I would love it with steamed green beans and a crunchy side salad. If you eat potatoes, it would be wonderful with garlic mashed potatoes.

Notes for Diabetics

This is a wonderful recipe for diabetics. It’s fairly low carb and full of nutrients from the spinach and tomatoes. As I diabetic I would recommend eating only a small portion of the garlic mashed potatoes I recommended above, or omit the potatoes altogether and add a second lighter vegetable like broccoli. You can also substitute a baked sweet potato. I find them so sweet and delicious I don’t even need to add butter. A little butter is fine though.

Alternate Method of Stuffing the Chicken:

If you don’t think you have the knife skills to make one long thin piece of chicken you can stuff it another way. Just insert a sharp knife into the top, thicker end of the chicken, or the thick side. Slide the knife in and move it around a bit to create a pocket. Make sure you don’t pierce through the sides of the chicken breast. Place the stuffing in the pocket you have created and bake as directed above.

If you like these spinach stuffed chicken breasts, have a look at our other spinach recipes here.

If you like this recipe, I would really appreciate it if you share it on social media. Thanks.

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Stuffed Chicken Breasts

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